Coconut Custard Pie

Coconut Custard Pie
Paul Sirisalee
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preparation
20
minutes
cooking
420
minutes
Serves 8

Ingredients

1
14-ounce can sweetened condensed milk
1
13-ounce can coconut milk
3
large egg yolks
1/4
teaspoon
kosher salt
9-inch basic flaky piecrust, parbaked
1/4
cup
flaked or shredded coconut, toasted

Directions

  1. Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
  2. Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.

 

Sue Li
November 2012

Nutritional Information

  • Per Serving
  • Calories 471
  • Fat 30 g
  • Sat Fat 21 g
  • Cholesterol 124 mg
  • Sodium 255 mg
  • Protein 8 g
  • Carbohydrate 46 g
  • Sugar 29 g
  • Fiber 1 g
  • Iron 3 mg
  • Calcium 164 mg
What does this mean? See Nutrition 101.

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